SWISS ROLL MADE WITH SVELTO
SPONGE LAYERS FOR ROLLS
|eggs - at room temperature||g 4000|
|ZUCCHERO INVERTITO||g 250|
|flour - sieved||g 1.500|
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium speed.
Spread the mixture into a 5-mm layers onto tray lined with parchment paper.
Bake at 220-230°C for a short time.
Out of the oven, let it cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.